With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talen...
I quite enjoy cooking but I'm not consistent. I can't follow the recipe book. If something goes well, I'll never make it again, which is completely stupid. It's a one-shot kind of deal.
Recipe for friendship: 2 cups of TRUST, 1 dash of CARING, 2 cups of UNDERSTANDING, 2 spoonfuls of SHARED SECRETS, 1 cup of MUTUAL AFFECTION, 1 spoonful of CRAZY, and a whole bag of FUN
Painting is sometimes like those recipes where you do all manner of elaborate things to a duck, and then end up putting it on one side and only using the skin.
At the beginning of every week, I like to sit down and figure out what I'm going to make. I probably try at least two new recipes a week. But I have my standbys - jambalaya, meatloaf and mashed potatoes.
I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday.
The thing with food is that you can give 20 people the same recipe and the same ingredients, and somebody's going to make it better than somebody else, and that's the creativity of it. It's like music. You could have a bunch of people playing the sam...
When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.
I can make dressing - or stuffing. Y'all call it stuffing up here, we call it dressing down there. It's really good dressing. That family recipe was passed on, and I love to make that.
There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.
We make films that we ourselves would want to see and then hope that other people would want to see it. If you try to analyze audiences or think there's some sophisticated recipe for success, then I think you are doomed. You're making it too complica...
Shall I give you my recipe for happiness? I find everything useful and nothing indispensable. I find everything wonderful and nothing miraculous. I reverence the body. I avoid first causes like the plague.
I listen to a lot of podcasts, which are split down the middle between comedy and board game podcasts, and a couple of eclectic ones like 'The Dinner Party' from NPR, where they take an event that happened that week in history and give you a cocktail...
My dad's cooking was magic in the kitchen. But eventually over the years, his personality changed and his ability to remember recipes failed. He became paranoid and thought people were stealing from him, when often he was just misplacing things.
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.
That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what ...
Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.
I make a mean pecan pie, and I have a great recipe for pralines - also using pecans. Pralines take a lot of patience, and patience is a must in the duck blind as well as in the kitchen. Good things come to those who wait.
I'm brilliant at cooking my stepmother's scrambled egg recipe. The secret is to put eggs, butter, milk, and seasoning together in the saucepan, and to keep stirring with a wooden spoon under a low heat until the preferred consistency is reached.
I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap it in Parma ham before wrapping in pastry. I'm so pro smuggling more meat in.
Creating characters is like throwing together ingredients for a recipe. I take characteristics I like and dislike in real people I know, or know of, and use them to embellish and define characters.
